Review Details

Greek Yogurt Starter

Average Customer Rating:

Greek Yogurt Starter

Product Rating:

Price
Value
Quality
Product Review (submitted on January 14, 2014):
I had great results with this culture. The instructions indicated that the maximum temp for incubation should be 110. My yogurt maker warmed to 120. When I removed my starter culture the whey had separated so I was afraid the culture was destroyed with the higher temperature. I took a chance with the starter and made a batch with organic 2% milk, heated it to 160 then cooled to 110 before adding the starter. I was really pleased with the results! It produced a nice, smooth, less firm yogurt with a mildly tangy flavor. I have since made six or seven more batches with consistent results. Sometimes I strain it for a thicker yogurt. It tastes so much better than anything you can get in the store.

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 140,000+ other health-conscious readers
  • We never share your information!
first name last name email address